Cream the butter, and sugar (sachet 1) for 1 minute using an electric hand mixer until pale and fluffy, then beat in the egg yolk until combined. (Keep the egg white aside in a small bowl to use later on).

Add the cookie mix and Speculaas or NOMU Baking Spice, and mix until evenly combined and a dough is formed. The dough may seem a bit dry, but keeping pressing it together until smooth.

Roll the dough out between two sheets of baking paper until 5mm thick and refrigerate for 1 hour until firm.

Preheat the oven to 160°C fan-assisted convection and prepare a baking tray with baking paper.

Use your favourite cookie cutter to cut shapes from the dough and place on the prepared tray. Reroll any scraps until all the dough is used up.

Lightly whisk the egg white to break it up. Use pastry brush to lightly brush the cookies with a very thin layer of egg white and top with a sprinkle of flaked almonds.

Bake for 10-12 minutes or until crisp and golden brown in colour. Remove from the oven and allow to cool for 10 minutes on a cooling rack before serving.

Tip: If you want to make your own Speculaas Spice Mix then combine 10 tbsp Cinnamon, 2 tbsp Nutmeg, 2 tbsp Ground Cloves, 1 tbsp Ground Ginger, and ½ tbsp Ground Cardamom and store in a glass jar in your pantry.